1 lb crawfish
1/2 c green onions
1/2 cup vermouth
1/2 cup beer
2 cups warm milk
3tbsp butter and 2 of flour for light roux
2 cloves minced garlic
1 tbsp each liquid smoke and worcestshire
1/4 c sour cream
1/2 c parmesan
1/2 lb grated smoked gouda
1/2 lb grated fontina
1 tsp crushed red pepper, lemon pepper, dry mustard, and rosemary
2 tsp parsley, paprika (i use hot hungarian paprika for more spice), and salt
Slowly carmelize the onions and garlic in 1 tbsp butter. remove them from pot into container once finished.
Make an easy bechamel (2tbsp flour and butter for the roux, and 1.5-2 cups of WARM milk).
add all ingredients except cheeses and crawfish.
Once the ingredients have been incorporated, slowly start add the cheeses a handful at a time, making sure that it fully melted into the sauce before adding the next bit. once all the cheeses have been incorporated, stir in your crawfish tails. throw in a casserole dish and pop in the oven for 30 minutes at 375 till it gets nice and bubbly.
slice a fresh baguette and drizzle olive oil and salt on the slices
Bake the bread in the oven for 5-10 minutes to make a nice crustini to spread the dip on.
1/2 c green onions
1/2 cup vermouth
1/2 cup beer
2 cups warm milk
3tbsp butter and 2 of flour for light roux
2 cloves minced garlic
1 tbsp each liquid smoke and worcestshire
1/4 c sour cream
1/2 c parmesan
1/2 lb grated smoked gouda
1/2 lb grated fontina
1 tsp crushed red pepper, lemon pepper, dry mustard, and rosemary
2 tsp parsley, paprika (i use hot hungarian paprika for more spice), and salt
Slowly carmelize the onions and garlic in 1 tbsp butter. remove them from pot into container once finished.
Make an easy bechamel (2tbsp flour and butter for the roux, and 1.5-2 cups of WARM milk).
add all ingredients except cheeses and crawfish.
Once the ingredients have been incorporated, slowly start add the cheeses a handful at a time, making sure that it fully melted into the sauce before adding the next bit. once all the cheeses have been incorporated, stir in your crawfish tails. throw in a casserole dish and pop in the oven for 30 minutes at 375 till it gets nice and bubbly.
slice a fresh baguette and drizzle olive oil and salt on the slices
Bake the bread in the oven for 5-10 minutes to make a nice crustini to spread the dip on.
